This classic washed Panama Geisha delivers championship-caliber elegance with crystalline clarity and pristine brightness. A coffee that eloquently speaks of its prestigious origin in the cup- a floral, citrusy, and overwhelmingly sweet experience. 

Producer: Jamison Savage, Sasa Sestic and Elvin Siew
Variety: Gesha
Process: Washed
Elevation: 2350 meters above sea level
Farm: Iris Estate
Origin: Boquete, in the Chiriqui Province of Panama 

Savage Coffees is a first generation owned estate in Boquete, Panama. Led by visionary founder Jamison Savage, where they are rewriting the rules of coffee processing. Their relentless pursuit of innovation takes their coffees beyond traditional boundaries, exploring new frontiers in flavor and technique. This isn't just about crafting exceptional coffee – it's about reimagining what coffee can be. Each cup represents Savage's obsession with pushing the limits of the coffee experience, setting new benchmarks for innovation in the specialty coffee world, and we are absolutely loving it- the coffee truly speaks to this testament as well. 

A few words on the processing from Jamison: “Terroir starts with a meticulous harvesting practice where only the ripest, intact, cherries are harvested with a BRIX reading over 21. These Geisha cherries are quickly brought to the milling station where the fruit is removed using the latest technology in low-water consumption equipment. After milling, the coffee is brought to the dry-house. Here the coffee is shade-dried for more than 10 days.
Terroir is a shade-dried coffee. We shade-dry this coffee as it permits the coffee to slowly release it’s moisture content without cracking the parchment or shell of the coffee thus giving the coffee protection from heat and unwanted moisture during the evening. Inside the dry-houses, careful monitoring of temperature, airflow, and humidity is critical for optimal results.
After the coffees have been dried to 10.5-11% humidity it is placed in grain-pro bags and stored in bodega for up to 90 days. This “reposo” or rest gives the coffee the opportunity to equalize the humidity inside the grain and stabilize all while the coffee continues to absorb the layered complexities found within the parchment.
After reposo the coffees are then hulled, selected for density, size, shape, and color. Finally, the coffee is lightly vacuum packed and boxed for export to our global clients.”